Spring has sprung officially (but actually, unofficially here in Minnesota)!
Today is really nice, though, so I can’t complain!
I’m excited for colorful foods back at the farmers market, eating outside, going on more walks, and wearing less layers!
Warmer weather also makes me want to cook less. Anyone else feel this way? I just want to eat a bunch of fruit & veggies and spend as little time in the kitchen as possible.
So today I decided to whip up some spring rolls and actually write down how I make my tangy peanut dipping sauce.
These are fun to make with friends or with the family! They are a great snack or even an appetizer for bigger meals.
Disclaimer: you don’t have to use all of these ingredients in your spring rolls, and you can add other things too, of course – just make it your own and have fun with it! Don’t forget the fresh herbs, though – they make the flavor pop!
The peanut sauce can easily be used as a salad dressing, sauce for noodles, or anything else you prefer to use it for.
Time: 10-20 minutes total
Easy Peanut Sauce
- 1/4 cup water
- 2 tbsp peanut butter
- 2 tsp soy sauce
- 1 tbsp rice vinegar
- pinch of cayenne pepper
- 1/2 lime juiced
- Mix it all together in a small bowl until it has a smooth texture. Refrigerate if you prefer, but its great either way.
- (6) spring roll rice paper
- (1/4) red cabbage
- (1/2) red onion
- (1) tomato
- (1) radish (I used black radish)
- (1 cup) fresh cilantro
- (1 cup) fresh basil
- (1 cup) shredded carrot
- (1/2) cucumber
- (1/2) avocado
- (1) bell pepper
- Cut up all ingredients (see photo for example) so that they are small enough to fit in a roll.
- Fill a large shallow dish (or large plate) with warm water.
- Place a rice paper in the dish and submerge it in the water for 10 seconds.
- Remove and place on dry plate.
- Fill and layer with the remainder of the ingredients in a relatively straight line.
- Grab one side of the rice paper and fold it over the filling and tuck under, slightly.
- Then, fold the left and right side of the paper over the filling, too, and roll until there is no more excess rice paper.
This is confusing, I know, so here’s a nifty youtube tutorial 🙂
- Set aside on another dry plate until they are all done.
What ingredient would you add to your spring roll? Have you tried it with tofu before?
Did you try the recipe? How was the peanut sauce? I’d love to hear your feedback!
Don’t forget to like, share, and pin the recipe for later!